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Preparation

Preheat the oven to 400F.
Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking.
In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned. Reduce the oven temperature to 300?.
In a pot of boiling water, blanch and drain the chestnuts. Then toss them in a roasting pan with ½ tablespoon of the remaining olive oil and the remaining rosemary and bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color. Mix the chestnuts with the squash, onions, and mushrooms. Season with salt and pepper.
In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad.